Hi all
I am a new member to this group.Myself lata settled in banglore with family.
As kolam infact reflects the happiness and prosperity of the home and
its a divine art , just the sight of kolam infront of a home gives peace of
mind .Good to see such sites hoping that i too will get some latest designs of kolams.

wish u all good luck.

can anyone please explain to me the detail process of how to use a hanky and put maa kolam.

It is a bit dissappointing to see that you'll not be taking an attempt at that kolam :( ......... :cry: Vilakku kolam is fine too...but please don't dismiss the other one thinking it might be hard....they are just lines....all a bunch of lines going in diamond shapes....do give it a chance. :wink:

Thank you so much for the recipe. You've explained it so well that even a person like me (who does'nt venture much into the world of those fancy but delecctable recipes!) will try to make it. I'll give you my feedback of the recipe in a few days...(and will get the feedback of your kolams too! :lol: )

Thanks Shalini

Hi Lata,

Ive decided not to try out the karthigai deepam kolam...i think its so beyound me!! so i am going to settle for the Vilakku kolam ..i think even that will be a lil ambitious...so god bless my efforts!

TCare,
Shal :twisted:

Hey latha,

I was just researching on the Karthigai Fest when I came across the Puffed Rice ball recipe..then i got so desperate for the kolam ..that was when i stumbled on your site.Here goes the recipe

Puffed Rice flakes-- 1/4 kg ,jaggery - 400g, peanuts - 50g, cardomoms - 6, dry ginger powder (sukku podi) - a pinch, finely cut coconut pieces - 1 cup

Jaggery syrup: In a separate vessel, make syrup out of jaggery, adding water until it just gets immersed and heating it. The syrup should become thick enough, so that when you add a drop of it in a vessel of water, it should solidify immediately. When the syrup reaches this stage remove from the stove.

Clean the puffed flakes and take it in a large bowl. Roast the coconut and peanuts separately without oil and add it to the flakes.Add the cardomom powder and dry ginger powder. Add the jaggery syrup and mix for about 2 minutes until the temperature cools down to a state where the hand can withstand the heat. Do not cool it too much, then the balls will not come out properly. Grease the hand with either rice flour or ghee. Make the mix into medium sized balls using the hand.

So Happy Karthigai Fest!
Take Care,
Shal

Hi Shalini,

You've never drawn a kolam before and you want to start off with the Karthigai kolam... :shock: ....you're one gutsy lady!! :lol:

I hope you don't mind me giving you just one little advice...please check your number of dots atleast a couple of times before starting to draw the lines...I'm sure it'll turn out beautiful since it is not a difficult kolam.

BTW, this is quiet unrelated but, if you've ever tried making the pori urundai before (puffed rice balls with syrup), could you please post your version of the recipe here (if time permits)? I've never tried to make that ever.... I just make the kolams and light the diyas...and then get lost in imagining myself eating those pori-laddus that my mom used to make :D

Thanks for taking the time for this feedback.

Hi Lata.

Thank you so much latha your such a help. I hope i can do the Karthigai deepam kolam with the wet batter. Thanx a ton. Wish me luck never drawn a kolam before!

Regards,
Shalini

Hi Shalini,

Soak some raw rice (approximately 3/4 of a cup) for an hour or so and grind it in the blender into a fine batter. You can then immerse a piece of cloth (say a ladies hanky) into the batter and draw your kolam or the rangolis. You can make any design (with or without dots) seen in any of the kolam sections from this site.

Here is how a simple flower pattern will look like when drawn with the wet batter :
http://www.ikolam.com/rangoli.php?record=17

You can also make borders (any pattern) to frame your main kolam design using the wet batter.

Hope I've made this clear enough :)
Thanks.